Of Chef Alessandro Borghese

Cacio e pepe in foil

Food style

Vegetarian

Difficulty

Easy

Time

20 minutes

Favorite format

Long

The recipe

    Share

    In Rome, "Cacio e Pepe" is a no-brainer! It originated as a transhumance dish, when shepherds from the Pontine Marshes would carry cheese, a little pepper, and spaghetti in their saddlebags.

    To prepare it, you need a pasta that enhances the sauce and tonnarello, in this case the Chitarra by Pasta Armando, with a rough die, is ideal.

    You need to add a little salt to the cooking water because the pecorino is already very salty and be careful to drain the pasta very well; there should be no cooking water left before adding it to the famous creamy sauce!

    From the kitchen of Alessandro Borghese Kitchen Sound “Cacio e Pepe nel cartoccio” a traditional dish in a walk-in version and “good to die for”!

    Ingredients for 4 people
    • 400 g of Chitarra Pasta Armando
    • 200 g of grated Pecorino Romano
    • 10 g of black pepper
    • Coarse salt
    • Grated Parmigiano Reggiano
    • Waterfall
    Preparation

    Bring the water for the pasta to a boil, add salt and lower the Chitarra.

    Separately, grate the Parmesan and fold it into the pecorino. Add the ground pepper and 1 or 2 ladles of the cooking water mixed with room temperature water. Mix everything well with a whisk until creamy.

    Drain the pasta and stir in the cream. Enjoy a generous portion of cacio e pepe!

    Recommended pasta for this recipe